Spicy Thai Soup With Soy Curls

• 1 (8 oz) bag Butler Soy Curls Or sub 16 oz firm tofu, and skip the rehydration and cooking process. Add the tofu straight to the pot of soup while it simmers.
• 3 tablespoons Thai red curry paste, divided
• 2 to 3 cups water for rehydrating the soy curls
• 2 tablespoons coconut oil, optional For oil-free diets, use water or broth for sauteing.
• 1 tablespoon freshly grated ginger
• 5 to 6 cloves garlic, minced
• 1 talk lemongrass, smashed with your palm and cut into 3 or 4 pieces, optional It's also in red curry paste; omit if you can't find it.
• 1 teaspoon crushed red pepper flakes (or more for extra spicy)
• 1 large onion, chopped
• 6 cups vegetable broth
• 8 ounces mushrooms, sliced
• 1 large red, yellow or orange bell pepper, chopped
• 2 handfuls raw baby spinach, optional
• 2 to 3 tablespoons tamari (GF) or soy sauce
• 1 tablespoon agave, maple syrup, or brown sugar
• 1 lime or lemon, zested and juiced

Optional Garnishes:

• fresh cilantro
• green onion, chopped
• 1 large avocado, diced